Recipe courtesy of Colleen A Patrick-Goudreau
Grilled Eggplant Teriyaki
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 121 calorie
- Total Fat
- 4.5 grams
- Saturated Fat
- 0.5 grams
- Cholesterol
- 0 milligrams
- Sodium
- 904 milligrams
- Carbohydrates
- 20 grams
- Dietary Fiber
- 9 grams
- Protein
- 4 grams
- Sugar
- 11 grams
- Total: 1 hr 5 min
- Prep: 20 min
- Inactive: 30 min
- Cook: 15 min
Ingredients
2 medium eggplants
Kosher salt
Marinade, recipe follows
Sesame seeds, for garnish
Marinade:
1/4 cup soy sauce
3 tablespoons light brown sugar
2 tablespoons olive oil
2 tablespoons rice vinegar or white wine vinegar
1 teaspoon dark sesame oil
1 teaspoon grated fresh ginger
3 cloves garlic, minced
Directions
- Preheat an outdoor grill to medium heat.
- Slice eggplant into 1/2-inch-thick slices. Sprinkle with salt and let stand in a colander set over a bowl or the sink for 20 minutes. Rinse briefly and pat dry.
- Pour marinade over eggplant and let stand for at least 10 minutes or up to overnight in the refrigerator. Remove from marinade, reserving leftover marinade. Place eggplant on grill, cook until eggplant is cooked through and lightly browned on all sides, about 10 to 15 minutes. Remove from grill. Serve with reserved marinade and sprinkle with sesame seeds.
Marinade:
- Whisk together all ingredients in a small bowl. Let stand for 10 minutes.